Solare Ristorante Liberty Station

Romaine lettuce hearts, classic Caesar dressing including Salina capers, Parmigiano Reggiano, EVOO, and home made garlic croutons

Organic arugula, Bartlett pears, Pecorino Toscano DOP, dry figs, honey vinaigrette, and an EVOO bee pollen infusion

Housemade lasagna baked and crispy, slow braised Bolognese sauce, housemade béchamel, and a Grana Padano fondue

Handcrafted ravioli filled with spinach and ricotta, Grana Padano, butter and sage sauce, and shave Grana Padano

Handmade Tuscan Pici pasta, with garlic infused fresh tomato sauce, garlic purée, and herb crumbs (a vegan delight)

Hand-crafted fettuccine pasta, mascarpone cheese and saffron sauce served in a zucchini wrap with wild Baja shrimp and sliced almonds

Wild scallops, Vialone Nano rice, butter, Grana Padano, foraged Italian black summer truffles

Tuscan style lamb chops by Chef Filippo. In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers.

Free range chicken scaloppini sautéed with cremini and porcini mushrooms and Marsala wine, served with organic sautéed vegetables

Maria’s special eggplant parmigiana with mozzarella and caciocavello Italian cheeses